mamma's pasta e fagioli

Categories: Soup/stew; Italian; Vegetables; Pasta
Yield: 4 servings

Measure	Ingredient
16 ounces	Can of cannellini beans
8 ounces	Can of tomato sauce
1 cup	Water
2	Cloves of garlic, minced
2 tablespoons	Olive oil
½ pounds	Elbow or ditalini macaroni,
	Cooked al dente
	Fresh parsley, chopped
	Grated cheese

Fry the garlic in oil gently until golden brown. Add the tomato sauce & water and cook for 10 minutes. Add the beans, stir gently. Drain and add the pasta to the bean mixture. Stir gently. If it gets too thick, add a little water. Add the parsley and serve immediately or the pasta will absorb all the liquid. Sprinkle with cheese and serve with Italian bread (from "Eat This" by Dom Deluise).